Oh no D: Well this one should be really good, I hope!

Here's a question for everybody that wants to attend---do you want to learn the Japanese words for everything, or mostly just stick with English with a few of the most important Japanese words thrown in?

Should I call soy sauce 'soy sauce' or 'shoyu'?

I'll be sure to give extra attention to the rice, both buying the right kind, and cooking it right!

As long as you explain what the Japanese word means the first time you use it, I'm good to go!

Thank you!

I was thinking I'd probably stick with English unless there was a big interest in learning all the Japanese ones.

For things where there isn't an english word, I'll use the Japanese. Like Nori, the seaweed wrapper for maki rolls, I'll call nori... but I'll probably call 'eel' just 'eel' instead of 'unagi' unless people really want it to be called 'unagi.'

That makes sense.

In addition to failed attempts at making my own sushi, I've also made a few failed attempts at teaching myself Japanese from books and CDs. It's something that interests me, but I just got away from it as I have no one to practice with. One of these days I'll pick it back up again!

If they don't like it, cook something else, right?

Haha! This is adorable. We'll go over fish selection so don't worry!

You'd think but take a look at some of the comments in the various sushi threads.

I haven't seen any negativity about any of the topics during an Eden Cooks event. I think those people just stay away. Everyone is polite & helpful, at least for the ones I've attended or read after the fact. Why "tune in" for a demo if you don't like? I think it's easier for them to do that on a discussion where they post it & leave, instead of in an "official" event, or at least I hope so!

Woohoo!

And Snowminx, maybe this will give you a reason to look forward to it? Sorry about the timing, that just happens to be my day off from my job

And Fallen Angel, it was a great suggestion! I'm super excited too, I have gotten to learn a lot for it!

English please! I hope I can come, too! Work schedules and what not.

Since I have been making my own Sushi for more than 10 years, I would suggest that you use the English word rather than the Japanese word in your discussion. It will be easier for everyone to learn and follow along.

Here is a link to a thread I started some time ago which lists several simple Sushi recipes together with posted pictures. I called it, Do you like Sushi?. I hope this helps; good luck to all you Sushi lovers!

The most popular way of eating this type of food is in the form of Sashimi and is a more popular Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. It is served with rice on the side so that you can control the amount of rice used when eating the raw fish. Sashimi often is the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.





On the other hand, Sushi is the short version for Naigirizushi and used on 'top' of the rice. Sushi is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta), usually raw fish or other seafood; therein lies the difference. Sushi uses a vinegared form of rice.


But here again, the most important ingredient, IS the rice. I cannot stress it more, it is all about the rice! Japanese rice refers to a number of short-grain translucent grains and is especially sticky when cooked. Sushi-meshi or Su-meshi is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and/or sake. It has to be cooled to room temperature before being used for a filling in a Sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle.

Another important ingredient is the use of Mirin and is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content and is added to the rice when making Sushi. There are three general types. The first is hon minin, which contains alcohol; the second is [bold|shio mirin, which contains alcohol as well as 1.5% salt; and the third is shin mirin which contains less than 1% alcohol yet retains the same flavor. I sometimes use another version called Aji-mirin which is sweet and alcohol free and made by Kikkoman.